The research which was conducted aimed at showing whether the different concentration of
DDGS in broiler feed affects the carcass traits. DDGS is a byproduct of ethanol production, and it is a
significant source of amino acids, energy, and phosphorus, which are important in poultry feed. The
experiment included three groups of 20 hybrid broiler chicks Cobb 500. The research lasted for 42
days. The control group (K) was without DDGS, experiment group (P1) is added 15%, and the second
experiment group (P2) is added 25% DDGS in the mixture. The final weight, body weight, and the
weight of body parts were measured. The pH1 and pH2 of the chicken breasts were also measured, as
well as the color of meat and skin. The final weight of control group broilers is statistically
significantly higher (P<0.05) than the weight of broilers from the experiment groups. Body weight in
the control group is statistically significantly higher (P<0.05) than the weight of experiment group
(P2). No statistically significant differences were established among the control group and the
experiment groups regarding the pH1 and pH2 of chicken breasts. The control group (K) has a
statistically significantly higher (P<0.01) L* value of skin color than the experiment groups. The
paleness degree L* of skin color in experiment group (P1) is statistically significantly higher (P<0.01)
than the paleness degree of the control and experiment group (P2).
Thesis performed at: Faculty of Agriculture in Osijek